Risotto with Green Asparagus

Ingredients

• 500 g Green Asparagus
• Salt
• 1 pinch raw cane sugar
• 1 Shallot
• 2 tbsp butter
• 400 g risotto rice
• 250 ml dry white wine (non-alcoholic)
• 500 ml vegetable broth
• 60 g Parmesan
• pepper (ground)

Instructions

1. 1.

   Wash the asparagus, trim off the woody ends and peel the lower third of each stalk. Cut off the tips and set aside. Slice the asparagus stems into about 0.5 cm thick rounds.

2. 2.

   Bring 120 ml water with a pinch of salt and sugar to a boil for the asparagus tips. Add the tips and cook until just tender, about 5 minutes; lift them out and shock in cold water. Reserve the cooking liquid.

3. 3.

   Peel and finely dice the shallot. Heat 1 tbsp butter in a pot and sauté the asparagus pieces and shallot. Add the rice, stir well and let it toast briefly. Mix in the wine, reserved asparagus liquid, and broth. Pour two ladlefuls of this mixture over the rice and simmer on medium heat, stirring constantly until the liquid reduces.

4. 4.

   Gradually add more liquid as needed, letting it evaporate while stirring regularly. In the meantime grate the Parmesan. When the rice is cooked, fold in the asparagus tips, remaining butter, and Parmesan. Season the risotto with salt and pepper, and serve on warmed plates.